Mushroom and pea curry

This tasty curry recipe features a simmering mixture of new potatoes, wild mushrooms and sweet garden peas in a crimson spiced curry sauce.

This dish is best served with Thai or Basmati rice, salad, naan bread, or chapatis.

This quick and easy recipe is great for a family meal or an informal get together.

This is a vegetarian curry sauce. This recipe serves 4.

INGREDIENTS:

3 tbsp. sunflower oil

3 large red onions, finely chopped

Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.

1 bay leaf

1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground cardamom

1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed

1 tsp. curry leaves, finely chopped

1 tsp. chili powder
1 tsp. ground paprika
1 tsp. cayenne pepper, or less to taste
1 tsp. ground ginger

1/2 tsp. ground Jamaican allspice

3 tsp. salt
1 tsp. black pepper

3 tbsp. tomato puree

2 tbsp. new potatoes, skins on and halved
Add potatoes. Dry fry for 4 minutes until tender.

Add mushrooms, peas and stock. Bring to a boil.

8 oz. whole oyster mushrooms
2 cups sweet garden peas
2 cups vegetable stock

Simmer vigorously for 20 minutes until potatoes are tender and vegetables are cooked.

Liquid should have reduced by half. Stir if needed to prevent burning.

Serve with Thai or Basmati rice to serve plus salad and naan bread or chapatis